Carolina Reaper optional! That’s the whole hottest chilli (at time of writing), at 2.2 million units on the Scoville Scale!
Is there much to say about Chilli con Carne that’s new? Everyone knows Chilli con Carne – the ubiquitous Tex Mex food, with beans, without beans, with meat (carne), without meat, the latter also known as chilli sin carne. Its origin is shrouded in mystery but one thing we do know is that it didn’t originate in Mexico!
Some legends give credit to the Lady in Blue, Sister María de Ágreda, of Spain, who had apparently dreamt up this “chilli soup” in one of her many trances and taught it to the Native Americans in the 17th century. By the 19th century, it had become a huge staple on the Western frontier despite attempts to suppress it and of course, these days, it has become quite the common dish in many countries.
Everyone has their own different take on this very popular dish, some, unnecessarily more complicated than they need to be. This is my chilli recipe, I like it a little drier than usual, simple but with sundried tomato paste and grilled peppers for a little bit more depth. A little chilli powder also lends some depth to the chilli but too much and all you get is a bitter after taste. So go easy and opt for fresh chillies to add heat.
So what about the Carolina Reaper, you ask? Well, we have a Reaper growing in the garden and I cooked chilli a few days ago, and well, the dish is called chilli for a reason, isn’t it? And when you’re growing the world’s hottest chilli, you have got to try the damn thing at some point, right?
So we did!
But it was good!!!
Kids, don’t try this at home!
I personally love this with Arroz Verde, Mexican Green Rice and a side salad.
If you have any comments, I’d love to hear them!
An easy to follow Chilli con Carne recipe with sundried tomato, roasted peppers and a touch of chocolate.
- 500g lean minced beef
- 1 Tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 heaped tsp ground cumin
- 1/2 tsp chilli powder, heat level to taste
- red chillies, number & heat, to taste, finely chopped
- 250ml beef stock
- 1 can chopped tomatoes
- 2 heaped Tbsp sundried tomato paste
- 100g (3.5g) red kidney beans, soaked overnight or 1 can, drained
- 1/2 each of a green pepper & red pepper, roasted/grilled (shop bought or click for recipe)
- large handful of fresh coriander, chopped
- 2 squares dark chocolate
- 2 Tbsp soured cream to serve (optional)
- Heat the olive oil in a large saucepan on medium heat and sauté the onions for a minute, followed by the garlic for 30 seconds.
- Add the beef, turn the heat up and brown all over, breaking it up as you go along. Do this for about 5 minutes.
- Add the cumin, chilli powder and red chilli, stir to mix thoroughly.
- Add the beef stock, chopped tomatoes and sundried tomato paste, bring to boil, then lower heat, cover and cook for about 45 minutes.
- Add the peppers and kidney beans and cook for another 10 minutes.
- Turn the heat off, add the chocolate, stir to melt and mix the chocolate in.
- Scatter the coriander all over and serve with the soured cream if you like.
- Serving Size: 4